This study assessed the evolution of spoilage microbiota in association with the changes in
pH and concentrations of lactic and acetic acids in retail oxygen-free modified atmosphere …

The current study was performed to develop dynamic quality and shelf-life prediction models
using selected index for packaged chicken meat during storage. Generally, the results …

Optimized packaging conditions to improve the shelf life of chicken fillets is important to
prevent food spoilage and food waste. Anaerobic packaging with CO 2 or by vacuum …

This study evaluates the influence of inadequate transport conditions on the microbiological
quality of chilled chicken meat packaged in plain and modified atmosphere packaging …

Although current diet and nutrition trends in developed countries led the poultry industry to
shift to alternative breeding/production methods, such as organic and free-range, limited …

Pseudomonas spp. and Enterobacteriaceae are dominant spoilage bacteria in chicken
during cold storage (0 C-4 C). In this study, high resolution spectra in the range of 900-1700 …

Culture-dependent methods and high-throughput sequencing technology were used to
monitor the spoilage bacteria of braised chickens from three regions. The microorganisms in …

The purpose of this study was to evaluate the effect of temperature (2° C and 6° C) and
storage duration on the quality and attributes of hens' breast meat after their laying periods …

Poultry on the European market is offered primarily as fresh meat and is usually sold at the
retail level packed under either a modified atmosphere (MAP) or vacuum. Packaging is …

Convenient cuts of poultry products are of significant interest, but they are perishable
products with a short shelf life. Modified atmosphere packaging (MAP) or the application of …